Honey Garlic Chicken Rice Bowls
Directions
- 1Slice your chicken thighs into cubes.
- 2Add olive oil, yogurt, and a squeeze of honey to the chicken and a simple seasoning mix with salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, and coriander powder.
- 3Mix the chicken until well combined.
- 4Make the pickled onions with thinly sliced red onions, a big handful of chopped fresh parsley, sumac, a pinch of salt, and the juice of one whole lemon.
- 5Mix the pickled onions well.
- 6Store the pickled onions in a separate container to keep fresh and crisp for the week.
- 7Lay down your chicken thighs on a sheet pan.
- 8Oven bake or air fry the chicken for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown, and juicy.
- 9On low heat, melt light butter in a pan.
- 10Add cinnamon sticks and cook for 2 minutes until fragrant.
- 11Add cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
- 12Mix gently and continuously until the rice turns golden yellow, fluffy, and aromatic.
- 13Finally, serve with the juicy honey garlic chicken and pickled red onions.
Ingredients
- 1100 g Raw Boneless Chicken Thighs, cubed
- 1.5 Tsp Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Smoked Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Cinnamon
- 1.5 Tsp Coriander Powder
- 3 Tsp Olive Oil
- 80 g Yogurt, plain or Greek
- 30 g Honey
- 200 g Red Onions, thinly sliced
- 1 Big Handful Fresh Parsley, chopped
- 1.5 Tbsp Sumac (Middle Eastern spice)
- 1 Pinch Salt
- 1 Whole Lemon Juiced
- 250 g Uncooked Basmati Rice (cook in advance)
- 20 g Light Butter
- 1 Few Cinnamon Sticks or cinnamon powder
- 0.5 Tsp Turmeric
- 0.5 Tsp Salt
- 0.5 Tsp Paprika
- 1 Tbsp Fresh Parsley, chopped
Equipment
Sheet panOvenAir fryerSeparate containerPan
Tips
- Store pickled onions in a separate container to keep fresh and crisp for the week.
- Serve with a couple tablespoons of plain yogurt for extra flavor.
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